I made this dip as a sample at the farmers market yesterday. Everyone enjoyed it!
Grilled Corn Dip
6 medium ears sweet corn, husks removed
¼ c. Vidalia onion, chopped
1 jalapeno pepper, finely chopped
Dash garlic powder
8 oz light cream cheese
1/2 teaspoon chili powder
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs- should have about 2 cups. Spray large skillet with cooking spray; saute’ the onion, jalapeno and garlic. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat. Put cream cheese in large bowl; add corn mixture and sprinkle with chili powder. Combine well. Serve with tortilla chips.
Yield: about 2 cups, 8 servings. Per serving= 126 Calories; 6g Fat (38.7% calories from fat); 5g Protein; 15g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.